No one will ever imagine that canned asparagus is the secret to this twist on avocado guacamole. Spread leftovers on turkey sandwiches.
Makes about 3 cups
+ Add To Shopping List
2 (15-ounce) cans asparagus spears, drained
4 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Process asparagus in a food processor until smooth, stopping once to scrape down sides. Stir in tomatoes and next 6 ingredients. Cover and chill 30 minutes. Serve with Cumin Crisps.